Prep 5 mins
Cook 1 hr
From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. This recipe is used as an ingredient in some sauce recipes that I have posted separately.
- Combine wine and shallots in a medium non-aluminum saucepan and bring to a boil over medium heat.
- Reduce heat to low and simmer, uncovered, for 30 - 60 minutes, or until reduced to about 1 cup.
- Keeps in refrigerator for a week, freezes for 6 months.